Zucchini adjika for the winter is finger-licking good. Adjika from zucchini

Zucchini often delights our compatriots with a rich harvest, and to be honest, gardeners do not always have time to collect and eat these vegetables when they are young, when they have tender skin and small and soft immature seeds. We often find ourselves on the table with dishes made from mature zucchini, and we like them almost as much as those made from young fruits. If you are planning to make canned zucchini, then vegetables of any “age” will be useful to you; you just need to choose the appropriate snack option. Fans of spicy dishes will certainly enjoy zucchini adjika, which can be used for the winter using at least 10 recipes. We bring them to the attention of readers of the “New Domostroy” website.

Culinary secrets

We dare to take a little of your attention to highlight general points regarding the preparation of squash adjika for the winter.

• Adjika made from young vegetables usually has a more delicate consistency. To obtain a smooth composition, tomatoes must be peeled and seed bags removed, but only the most hardworking housewives do this.
• Adjika will acquire new shades of taste if it is made from fried zucchini.
• Zucchini adjika is an invention of Russian culinary specialists, but to make it similar to the traditional Caucasian sauce, it is recommended to add garlic, pepper, and oriental spices to it.
• The cook has the right to adjust the spiciness of the snack according to his taste, reducing or increasing the amount of hot pepper and garlic. You can’t completely give up pepper; without it, squash adjika will turn into squash caviar.
• In recipes for preparations for the winter, the quantity of products is given in purified form.
• The storage conditions for zucchini adjika depend on how and according to what recipe this liquid seasoning was prepared. Typically, raw sauce can only be stored in the refrigerator; cooked sauce can only be stored indoors. If vinegar is included, the snack becomes less demanding on storage conditions and stands well at room temperature.
• Regardless of where you are going to store adjika from zucchini, the jars for it must be sterilized and the lids boiled. It is allowed to cover snacks with plastic lids only if they will remain in the refrigerator for a short time.

Adjika from zucchini can be prepared with the addition of various spices, vegetables, and fruits. Below you will find classic options with tomatoes, tomato paste, peppers and carrots, as well as extraordinary recipes with eggplants, apples, plums, horseradish. Each recipe is accompanied by an indication of the approximate volume of the finished product, so that the housewife knows how many jars need to be sterilized.

Classic recipe for spicy zucchini adjika

What you need (for 4 l):

• zucchini – 3 kg;
• sweet pepper – 0.5 kg;
• carrots – 0.5 kg;
• tomatoes – 1.5 kg;
• hot capsicum (dried) – 2-4 pcs.;
• salt – 60 g;
• sugar – 120 g;
• refined vegetable oil – 0.2 l;
• dried herbs, granulated garlic - to taste.

How to cook:

1. Wash the main ingredient, peel if necessary, cut in half and scrape out the pulp and seeds from the inside with a spoon. Cut into pieces of arbitrary shape, small enough so that they can easily fit into the funnel of the meat grinder.
2. Cut the seeded sweet peppers lengthwise into 6-8 pieces.
3. Cut the tomatoes into slices.
4. Cut the carrots into small cubes or bars.
5. One by one, throw the vegetables into the meat grinder and turn them into a homogeneous paste.
6. Place the vegetable mixture in a saucepan, add salt and sugar, and pour in the butter. Stir.
7. Boil over low heat for 30-40 minutes. The red mixture will turn orange - this is what should happen.
8. Add hot pepper crushed in a coffee grinder, dried herbs and garlic. Pour in vinegar. Stir. Boil for another 10-15 minutes.
9. Place the adjika into sterilized jars and seal them tightly with the prepared lids.
10. Leave to cool upside down.

The appetizer made according to this recipe looks a little like squash caviar, but the taste is completely different.

About that at home, we have already told our readers.

Simple recipe with tomato paste

What you need (for 2 l):

• zucchini – 2 kg;
• sweet pepper – 0.5 kg;
• tomato paste – 0.4 l;
• hot pepper – 1 pod;
• garlic – 100 g;
• sugar – 0.2 kg;
• vegetable oil – 0.2 l;
• table vinegar (9 percent) – 100 ml;
• salt – 20 g;
• hops-suneli - to your taste.

How to cook:

1. Prepare the vegetables.
2. Grind both types of peppers and zucchini using a meat grinder or blender. Stir.
3. Boil the vegetable puree for 20 minutes. Make sure it doesn't burn.
4. Add salt, sugar, butter, tomato paste and suneli hops. Simmer for another 15 minutes.
5. Add garlic and vinegar passed through a press. After cooking for another 5 minutes, remove from heat.

All that remains is to distribute the hot seasoning into sterilized jars and seal them hermetically. This recipe for zucchini adjika is one of the simplest. Take this advice: don’t reduce the amount of sugar, it helps balance the sour taste of tomato paste, without it the adjika will be “eye-popping” and not “finger-licking” good.

Another recipe for zucchini adjika without carrots

What you need (for 3 l):

• zucchini – 2 kg;
• bell pepper – 1 kg;
• hot pepper – 3-5 pcs.;
• dried basil, ground coriander and paprika - 15-20 g each;
• garlic – 2-3 heads;
• table vinegar, vegetable oil - 100 ml each;
• tomatoes – 1 kg;
• sugar – 40 g;
• salt – 40 g.

How to cook:

1. Chop all the vegetables (except garlic) into small pieces, place them in a saucepan, add sugar, salt and butter. Heat over low heat until boiling and simmer until soft.
2. Blend the products with an immersion blender or rub, after cooling slightly, through a sieve.
3. Boil for 15 minutes.
4. Add seasonings, garlic and vinegar. Stir. Cook for 5-10 minutes.
5. Place in jars and roll up.

The good thing about this recipe is that it allows you to do without a meat grinder or any kitchen appliances at all. A skillful housewife can make this kind of adjika made from zucchini even at the dacha.

Zucchini adjika without tomatoes and vinegar

What you need (for 2 l)

• zucchini – 1 kg;
• carrots, bell peppers, apples – 0.5 kg each;
• garlic – 0.25 kg;
• hot capsicum – 5 pcs.;
• parsley or cilantro (fresh) – 50 g;
• sugar – 10 g;
• salt – 20 g.

How to cook:

1. Peel the apples and cut out the core. Remove the seeds from both types of peppers. Prepare the remaining vegetables.
2. Pass apples, zucchini, carrots and peppers through a medium-mesh meat grinder. If you have time, but don’t have a meat grinder, you can grate the food.
3. Mix, adding salt and sugar, boil for 30 minutes.
4. Add finely chopped garlic and chopped herbs. Cook for another 5-10 minutes.

You can put it in jars and roll it up. It is advisable to store adjika made without tomatoes and vinegar in a cold room (cellar, unheated pantry). The seasoning according to this recipe turns out to be spicy in a Caucasian way.

If you like spicy snacks and seasonings, we recommend you try it . You will find her recipes on our website.

Zucchini adjika with tomatoes, apples and carrots “You will lick your fingers!”

What you need (for 3-3.5 l):

• zucchini – 2.5 kg;
• carrots, apples, bell peppers – 0.5 kg each;
• tomatoes – 0.5 kg (or 100 ml of tomato paste);
• salt – 50 g;
• sugar – 100 g;
• vegetable oil – 0.2 l;
• vinegar essence (70 percent) – 20 ml.

How to cook:

1. Peel vegetables and apples, cut into pieces of arbitrary shape and grind through a meat grinder.
2. Mix with salt, sugar and butter and place on low heat. Tomatoes are placed immediately, tomato paste is added at the next stage.
3. After simmering the tomato puree for half an hour, add tomato paste and seasonings - you can choose them yourself. Cook for another 30 minutes.
4. Pour in the essence and mix thoroughly.

Place into jars, close, and store for storage after cooling. If the snack doesn’t last until winter, it’s only for one reason: if you can’t stand it, you’ll eat it earlier, it turns out too delicious – you’ll lick your fingers! By the way, this seasoning is ideal for pork or chicken kebab.

Awesome adjika from zucchini with tomatoes and tomato paste

What you need (for 2.5-3 l):

• zucchini – 2 kg;
• tomatoes – 1 kg;
• tomato paste – 0.2 l;
• bell pepper – 1 kg;
• garlic – 0.25-0.3 kg;
• chili pepper – 2-4 pcs.;
• sugar, salt – 40 g each;
• oil, vinegar - 100 ml each;
• hops-suneli – 30 g;
• celery, basil, mint (fresh) - 25 g each.

How to cook:

1. Scroll the peeled tomatoes and zucchini through a meat grinder.
2. Do the same with pepper.
3. Crush the garlic and chop finely.
4. Finely chop the greens.
5. Combine all ingredients, except garlic, tomato paste and vinegar, and boil for half an hour.
6. Add pasta, stir, continue cooking for 15 minutes.
7. Add garlic and vinegar, stir, after a minute remove from heat.
8. Place the squash adjika into sterilized jars and close them tightly.

The taste and aroma of this liquid seasoning is indescribable. You and your household will surely like it, especially if they are fans of spicy dishes.

By the way, for lovers of fiery snacks, we can recommend closing them for the winter. . This savory snack is very popular.

Adjika from zucchini and eggplant “Simply delicious!”

What you need (for 3 l):

• zucchini – 2 kg;
• eggplants – 1 kg;
• tomatoes, bell peppers – 0.5 kg each;
• garlic – 150 g;
• table vinegar (9 percent) – 70 ml;
• vegetable oil – 100 ml;
• sugar – 80 g;
• salt – 40 g;
• tomato paste – 50 g;
• hot pepper - to taste.

How to cook:

1. Cut zucchini and eggplant into slices. Soak the “little blue ones” in saline solution (20 minutes), rinse and dry with a towel.
2. Fry the vegetables in oil and chop with a blender.
3. Combine with crushed tomatoes and peppers until pureed.
4. Boil for 10-15 minutes.
5. Mix with salt, sugar, tomato paste. Simmer for the same amount of time.
6. Enter the garlic and vinegar passed through a press. Simmer for 2-3 minutes, turn off the burner.
7. Fill the prepared jars with zucchini-eggplant adjika and seal them.
8. Leave to cool upside down under something warm for additional sterilization.

Adjika, prepared according to the given recipe, has a truly unique taste, and it is simply impossible to tear yourself away from it.

Zucchini adjika with horseradish

What you need (for 2-2.5 l):

• zucchini – 3 kg;
• horseradish root, garlic - 0.2 kg each;
• salt – 40 g;
• vinegar – 80 ml;
• tomato paste – 0.25 l;
• water – 0.25 l;
• fresh herbs – 100 g;
• ground pepper - to taste.

How to cook:

1. Dilute tomato paste with water, mix with salt, pepper and sugar.
2. Grind the zucchini to a puree using any method, immerse it in the tomato mixture and boil for 20 minutes.
3. Grind garlic, horseradish, and herbs in a blender or meat grinder. Mix with vinegar.
4. Add this spicy mixture to the vegetable puree, cook for 10 minutes and remove from heat.
5. Distribute among jars, roll up and cool.

This version of zucchini adjika is closer to Russian cuisine than any other; it can even be called zucchini horseradish.

Raw adjika from zucchini (simple recipe without cooking)

What you need (for 1.5 l):

• zucchini – 1 kg;
• hot pepper - 1 kg (you can use 0.5 kg hot and 0.5 kg sweet);
• garlic – 0.3 kg;
• fresh herbs (cilantro or parsley) – 100 g;
• hops-suneli – 15 g;
• salt – 60 g;
• apple cider vinegar (6 percent) – 150 ml.

How to cook:

1. Grind the prepared vegetables and herbs using a meat grinder.
2. Stir in seasoning, salt and vinegar.
3. Place in sterilized jars, close tightly and refrigerate.

This extremely spicy seasoning should be stored in the refrigerator and should be consumed within 6 months.

Adjika from zucchini with plums

What you need (for 1.5 l):

• zucchini – 1 kg;
• plums – 0.4 kg;
• sweet pepper – 0.4 kg;
• carrots – 0.2 kg;
• salt – 30 g;
• sugar – 80 g;
• grape vinegar (6 percent) – 30 ml;
• garlic – 50 g;
• fresh herbs – 50 g;
• vegetable oil – 150 ml.

How to cook:

1. Remove the pits from the plums. Remove the seeds from the zucchini and peppers. Peel the carrots and garlic.
2. Pass the prepared vegetables, herbs and plums through a meat grinder. Chop the garlic separately.
3. Mix all ingredients except garlic and vinegar and boil for 30 minutes.
4. Pour in the vinegar, add the garlic, stir and immediately remove the spicy sauce from the heat.
5. Place in pre-sterilized jars and seal them. Turn it over, wrap it up and leave it to cool as is.

Zucchini-plum adjika tastes like . Hot and sour seasoning made from zucchini and plums will complement any poultry and meat dishes well, in particular, it will go well with barbecue. If you have both zucchini and plums, we recommend trying this recipe.

Adjika made from zucchini differs significantly from the traditional one, but is not inferior to it in organoleptic qualities. It’s not difficult to make it for the winter, and this seasoning will be quite cheap, but you definitely won’t regret preparing it.

The main ingredient of the recipe is zucchini. To prevent adjika from turning out too watery, try to choose young and elastic vegetables, with thin skin and without hard seeds. The spiciness comes from hot red pepper, the appetizing red color comes from ripe tomatoes, and the characteristic aroma comes from garlic and bell pepper. All vegetables together create a unique bouquet of taste. The result is a spicy appetizer that goes well with almost any dish.

Squash adjika is prepared relatively quickly, without sterilization. All vegetables need to be ground in a meat grinder, then boiled for at least an hour and placed in jars. Due to prolonged cooking, adjika will obtain a thick and uniform consistency and will be stored well.

Total cooking time: 90 minutes
Cooking time: 75 minutes
Output: 2 l

Ingredients

• zucchini – 1.5 kg
• carrots – 250 g
• sweet bell pepper – 250 g
• garlic – 7-8 teeth.
• tomatoes – 700 g
• fresh chili pepper – 1 pc. or dried ground - 1.5 tsp.
• sugar – 3 tbsp. l.
• salt – 1.5 tbsp. l.
• vegetable oil – 100 ml
• 9% vinegar – 50 ml

Note: The weight of the products is indicated in their purified form.

Preparation

First you need to wash and process all the vegetables. I cut off the stalks of the zucchini, peeled the peppers from the seed boxes, cut the tomatoes into four parts and removed the green core. Peeled the carrots and garlic. For adjika, I used a pod of dried hot pepper. If you have a fresh one, don’t forget to clean it from seeds (it’s best to use gloves).



I cut the zucchini, peppers and carrots into pieces of any size, the main thing is that they fit into the bell of the meat grinder. Important! If you have zucchini with hard, noticeably ripened seeds, then you will have to scrape out the middle with a spoon; it is not suitable for cooking adjika; use only the pulp without seeds.



I passed all the vegetables (except garlic and dried chili) through a meat grinder. I poured the resulting puree into a saucepan - it is best to use a thick-bottomed container with a volume of 3 liters. Added salt and sugar, poured in refined vegetable oil.



Bring the vegetable mixture to a boil over moderate heat. Then reduced the heat and cooked for about an hour at a low simmer, stirring constantly so as not to burn. If the adjika bubbling and splashing, you can cover it with a lid, but not completely - the excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, the adjika boiled down, became thicker, and changed color to orange.



I crushed the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (with or without seeds) to the vegetable mixture - you can adjust the spice to your taste, but still do not forget that we are preparing adjika, and it is a priori spicy. I poured in 9% table vinegar. Cooked for another 15 minutes.

While hot, I placed the adjika into sterile jars and sealed it hermetically with boiled lids. I turned the preserved food upside down, wrapped it in a blanket and left it until it cooled completely.

Zucchini adjika is fragrant and very tasty. It gains its taste somewhere on the fifth or sixth day. The jars should be stored in a cool and dark place for 1 year.

Zucchini adjika is a delicate appetizer. The vegetable has many positive properties; its taste and smell are neutral. Pairs perfectly with other foods, herbs and fruits. Even beginners can make canned sauce.

Classic recipe

Most people like to treat themselves to spicy food, as it stimulates the appetite and speeds up metabolism. Prepared adjika from zucchini for the winter according to the recipe described below will be an excellent addition to meat dishes. The sauce will delight you with both sweet and sour and spicy aftertaste. Without loss of quality and appearance, green fruits can be replaced with zucchini.

Components:

• tomatoes - 2.7;
• zucchini - 5.7 kg;
• carrots - 0.75 kg;
• sweet pepper - 0.75 kg;
• garlic - 270 g;
• granulated sugar - 170 g;
• pickling salt - 70 g;
• red chili - 3 tbsp;
• vinegar 6% - 1.5 cups;
• oil - 200 ml.

Description of step-by-step preparation:

1. Peel purchased vegetables. Using a food processor, grind.
2. Pour the finished mixture into an iron basin, add pickling salt, butter, pepper, granulated sugar, and mix. After boiling, simmer over medium heat for 1 hour.
3. Separate the garlic cloves from the peel and chop finely. Place in container with contents.
4. Pour in vinegar and heat for 10 minutes.
5. Pour the prepared zucchini adjika into treated containers and roll up with sterile lids. Turn over, cover with a warm blanket, and cool.

Sauce "Original"

A variation of the classic cooking method is a zucchini appetizer with mayonnaise. The taste of the finished dish is not so spicy, but rather light and creamy.

• zucchini - 1.7 kg;
• carrots - 0.6 kg;
• sweet pepper - 0.7 kg;
• tomatoes - 700 g;
• garlic - 15 cloves;
• granulated sugar - 3.5 tbsp;
• table salt - 40 g;
• oil - 60 ml;
• mayonnaise “Provencal” - 50 g.

The cooking process itself:

1. Process vegetables by peeling and removing inedible parts. Cut for convenience, rub all prepared ingredients through a food processor, blender or meat grinder.
2. Place the mixture into a saucepan. Pour in spices, oil, stir, boil.
3. Add mayonnaise and simmer for 50 minutes, thereby evaporating excess moisture.
4. The vegetable mixture has become thick, remove from the stove. Lay out while hot, roll up, turn over, cool.

Zucchini adjika is spicy for the winter

To prepare a sizzling snack you will need a minimum of time and ingredients. To get a high-quality final dish, follow the step-by-step instructions.

• tomatoes - 2.75 kg;
• zucchini - 4.7 kg;
• carrots - 0.47 kg;
• garlic - 7 heads;
• oil - 160 ml;
• chili - 70 g;
• rock salt - 3 tbsp;
• granulated sugar - 100 g;
• vinegar 6% - 150 ml.

Detailed description of preparing adjika from zucchini:

1. Rinse zucchini and carrots under water. Cut off the skin in a thin layer. Chop into convenient slices and wipe.
2. Wash the tomatoes, cut out any areas unsuitable for consumption. Puree.
3. Place the prepared products in a large saucepan and put on fire. Simmer for 45-60 minutes until excess liquid evaporates.
4. While preparing the vegetable mixture, peel the hot red chili and finely chop it with garlic cloves.
5. Add hot ingredients along with spices, vinegar, oil. Simmer with regular stirring for 10 minutes.
6. Spicy adjika from zucchini is placed in treated jars and covered with lids.

Along the sharp “blade” of pepper

Based on your taste preferences, during cooking you can add basil, cilantro, parsley, finely chopping. Place a quarter of an hour before it’s ready.

Spicy zucchini sauce without tomatoes

For spiciness, this recipe uses hot capsicum, and herbs and chopped coriander add a rich and memorable aroma.

• zucchini - 1.8 kg;
• chili - 1.4 kg;
• garlic - 0.7 kg;
• basil - 170 g;
• cilantro - 70 g;
• dill - 80 g;
• pickling salt - 80 g;
• oil - 70 ml;
• chopped coriander - 2.5 tsp.

Let's start cooking:

1. Rinse the vegetables and let dry. Remove the skin, cut into cubes, chop in a food processor.
2. Wear disposable rubber gloves on your hands. Remove the seed from the chili pepper. Place in a small bowl and fill with ice water. Change the liquid every hour, rinsing the fruits. Finely chop into cubes.
3. Separate the garlic heads into cloves, peel and rinse. Rub using a garlic press. Finely chop the dry herbs.
4. Place a deep frying pan on the stove, grease with oil and heat. Add zucchini puree. Simmer for 10 minutes, stir. Add garlic, herbs, salt, coriander. Continue heating for a quarter of an hour.
5. Place the hot snack in clean containers, roll up the lids, and turn over. Cool, first wrapped in a blanket. Keep refrigerated.

Adjika from zucchini for the winter with tomato paste

Adjika made from zucchini with fresh tomatoes and pasta has a delicate consistency, unique pungency and original aroma. It’s not difficult to prepare, just purchase all the ingredients and allocate 2 hours of personal time:

• zucchini - 2.6 kg;
• tomatoes - 1.6 kg;
• “Tomato” paste - 260 g;
• sweet pepper - 1.7 kg;
• chili - 6 pcs.;
• garlic - 250 g;
• pickling salt - 2.5 tbsp;
• granulated sugar - 60 g;
• butter - 1/2 cup;
• vinegar 9% - 150 ml.

Heat the jars with lids over steam. Wash vegetables, cut off unedible parts. Chop into small pieces. Grind tomatoes and bell peppers in a food processor. Pour the resulting mixture into an enamel bowl and place on the stove. After boiling, continue cooking for 60 minutes.

Add tomato paste, spices, oil. Stir. Chili pepper, garlic - chop very finely, pour into container with contents. Continue simmering for a quarter of an hour.

Before turning off the stove, pour out the acid, stir, and heat for a few minutes. Place the appetizer in treated jars and cover with sterile lids. Cooking adjika with zucchini for the winter according to a delicious recipe has come to an end.

Advice! To ensure that the seasoning does not turn out watery, zucchini must be selected young, fresh, elastic, up to 20 cm long. This type of vegetable has no seeds, and the surface skin is thin.

Zucchini sauce for the winter with tomato paste and sweet pepper

For a long time, people have learned to make tasty and simple salads, caviar, lecho, and some jam from zucchini. The vegetable has excellent absorbent properties, which makes canned products the most piquant and unusual. Adjika from zucchini is prepared with tomato paste, sweet and hot pepper. In winter, aromatic seasoning will brighten up a dull evening.

The following products will be required:

• zucchini - 5 kg;
• pepper - 1.5 kg;
• garlic - 150 g;
• “Tomato” paste - 450 g;
• water - 0.55 l;
• oil - 1 glass;
• granulated sugar - 270 g;
• pickling salt - 60 g;
• vinegar 9% - 250 ml;
• chili - 70 g.

Proper preparation:

1. Prepare all vegetables (except chili pepper): rinse, peel, cut into slices.
2. Pass each component through a food processor. Place in a large saucepan.
3. Remove the seeds from the hot pepper and chop finely with a knife.
4. Add salt, granulated sugar, prepared chili, tomato paste, water. Mix and place the container on the stove.
5. After boiling, cook for 40 minutes with the lid closed over low heat, stirring regularly.
6. During stewing, wash the jars with soap. Place on a baking sheet in the oven. Set the temperature to 100 degrees. Sterilize containers until dry.
7. Place the sauce in containers and you can roll up the lids. Turn over and wrap until completely cool.

You can add hot pepper to taste. It is important to remember that the preparation must be spicy, otherwise it will turn out to be a different dish.

Adjika from zucchini with apples

To soften the burning aftertaste, it is recommended to use apples in the classic version of the sauce. They will add a slight sourness to the preservation. The consistency of the finished dish is homogeneous and holds its shape well.

For cooking you will need the following products:

• zucchini - 2.7 kg;
• medium-sized apples - 5 pcs.;
• sweet pepper - 400 g;
• chilli pepper - 50 g;
• garlic - 20 cloves;
• granulated sugar - 100 g;
• table salt - 3 tbsp;
• vinegar 9% - 4 tbsp;
• oil - 1 glass.

Zucchini adjika recipe - step-by-step preparation:

1. Wash, peel and chop the purchased vegetables into cubes. Pass through a meat grinder with a fine grid. Place the mixture in a saucepan, add spices and oil.
2. After boiling, cook for half an hour, stirring. 5 minutes before cooking, pour out the acid and warm up.
3. Place the adjika and zucchini into sterile jars, tightly closing the lids.
4. Turn over and cover with a warm blanket until completely cooled.

The canned product goes well with meat, pasta, cereals, and boiled vegetables.

Adjika with eggplants and zucchini for the winter

Thanks to the eggplants included in the composition, the preparation is similar to a vegetable salad. Hot pepper, crushed paprika, garlic - give the dish a spicy, rich taste, and apple cider vinegar gives it a piquant, bright and sweetish aroma.

Products:

• zucchini - 1.7 kg;
• eggplants - 1.7 kg;
• bell pepper pods - 1.7 kg;
• chili - 5 pcs.;
• garlic - 300 g;
• oil - 200 ml;
• pickling salt - 80 g;
• granulated sugar - 60 g;
• paprika - 3 tsp;
• fruit vinegar - 150 ml.

How to prepare adjika for the winter from zucchini according to the recipe:

1. Wash zucchini, eggplants, bell peppers, remove peels and seeds. Rub through a meat grinder. Use a fine grate.
2. Peel the garlic cloves and chop finely.
3. Place the pureed vegetables in a saucepan, add salt, sugar, sunflower oil, stir.
4. Place on the stove, boil, cook for 60 minutes.
5. Add garlic, paprika, vinegar, cover and simmer for a quarter of an hour.
6. Place in clean, sterile containers and cover with lids. Cover with a blanket and leave until completely cool. Squash adjika is stored for the winter in a cellar or any other dark place where ultraviolet rays do not penetrate.

Advice! For cooking, use a container with a thick bottom, otherwise the vegetable mass will burn.

1. For those who do not like tomato paste, it is recommended to use fresh, juicy and ripe tomatoes as a replacement. They are twisted, the juice and pulp are poured into a bowl and boiled by half. 100 g of concentrated product will replace 1 kg of fruit.
2. To give a brighter, richer color, experienced cooks use ground paprika up to 2 tablespoons.
3. Almost all recipes include granulated sugar in the ingredients, but you can do without it. This will make the appetizer more piquant.
4. To improve the taste of the sauce during cooking, you can add suneli hops, fenugreek, coriander and fresh herbs.
5. Pour into jars while hot, seal with lids and cool under a warm blanket. In this case, the preservation will not deteriorate and will undergo additional sterilization.

All recipes are unique in their own way. The variety of types of preparation allows you to choose a sauce that is suitable in composition, taste and method of preparation. It can be used for children without fear of containing significant amounts of chemicals, flavor enhancers and preservatives. In addition to its benefits, adjika is very tasty.

Adjika made from zucchini for the winter will be an excellent addition to a wide variety of dishes. And despite the fact that the classic version of this snack does not involve the use of zucchini, modern cuisine has nevertheless made its own adjustments and supplemented the hot sauce with this soft product. Let's try, what came of it?

Classic recipe

We’ll start the list of recipes for making adjika from zucchini for the winter, perhaps, with the classics. For this dish you need to take:

• zucchini – 2 kg;
• tomatoes – 1 kg;
• carrots – 0.35 kg;
• sweet pepper – 0.35 kg;
• garlic – 2 heads;
• chili – 2 pods;
• oil (odorless) – 150 ml;
• sugar – 110 g;
• vinegar – 35 ml;
• salt – 45 g.

Step-by-step preparation

Wash the vegetables thoroughly and dry them. We process the tomatoes with boiling water and remove the skin. Grind zucchini, tomatoes, carrots and sweet peppers in a blender or using a meat grinder. Add all the specified spices, put on fire and let the ingredients boil. Cook everything for 45 minutes.

We clean the garlic cloves and pass them through a press. Place the garlic mass in a saucepan and cook the adjika for about a quarter of an hour.

Place the vegetable snack in sterilized jars and leave it under a blanket for a day or two. We take the cooled adjika to the cellar for storage.

In a slow cooker

It is quite possible to prepare spicy adjika from zucchini in a slow cooker. For the recipe we take:

• kilo of zucchini;
• chili pod;
• 3 heads of garlic;
• half a kilo of tomatoes;
• two carrot roots;
• 55 g sugar;
• 30 g salt;
• a couple of bay leaves;
• 15 ml oil (unscented);
• 55 ml vinegar.

Step-by-step preparation

First you need to process the main products. Wash the zucchini thoroughly, dry it with a paper towel and cut it into random pieces.

On a note! If the zucchini is old, then it is necessary to peel them and remove all the seeds!

Blanch the tomatoes in boiling water for 30 seconds, then remove and remove the skin. Remove the stalks and divide each into four parts. We disassemble the heads of garlic, free each clove from the husk and chop it using a knife, mortar or press. Grate the carrots. Cut the chili into two equal parts, remove all the seeds and finely chop with a knife.

Place tomatoes, zucchini and carrots in a multicooker bowl, pour in the specified amount of oil, season with salt and seasonings. Set the “Baking” program, close the lid and cook for 40 minutes. After the beep, add crushed garlic, pour in vinegar, add pepper and bay leaves. Cook for another ten minutes with the lid ajar.

The finished adjika is immediately poured into sterilized jars and sealed. Turn them upside down, wrap them in a blanket and leave until completely cool. Then we transfer it to storage in the basement or cellar.

Spicy zucchini adjika

For those who like very spicy dishes, we offer the following cooking option. So, spicy adjika from zucchini for the winter is prepared from the following products:

• zucchini – 2.7 kg;
• sweet pepper – 0.4 g;
• carrot root – 0.4 kg;
• head of garlic – 3 pcs.;
• tomatoes – 1.5 kg;
• oil (odorless) – 225 ml;
• salt – 55 g;
• sugar – 110 g;
• chili powder – 2.5 table. spoons.

Step-by-step preparation

Wash the zucchini and, if necessary, remove the peel. Blanch the tomatoes in boiling water for 30 seconds, remove them and peel them. We wash the bell pepper, dry it with a paper towel, cut each one into two parts and remove all the seeds, cut off the stem. Chop the pepper randomly. Cut the carrots into large pieces. Remove the peel from the garlic.

Place the vegetables in the bowl of a food processor and puree until pureed. Add oil, season with salt and sugar. Mix everything.

Place a wide saucepan on the fire and pour the vegetable mixture into it. Cook at low boil for 40 minutes. At the end of cooking, add the chili pepper and cook for another six to seven minutes.

Pour the finished adjika into sterilized jars and seal for the winter.

With tomato paste

For such adjika from zucchini, we will take the following products:

• zucchini – 5 kg;
• oil (odorless) – 210 ml;
• sugar – 210 g;
• salt – 65 g;
• chili powder – 30 g;
• tomato paste – 0.5 l;
• vinegar – 0.15 ml;
• garlic arrows – 150 g.

Step-by-step preparation

We wash the zucchini, cut them into arbitrary pieces and grind them through a meat grinder. Add salt, sugar to the resulting mass, pour in butter. We clean the pepper and also pass it through a meat grinder. Mix the pepper puree with the zucchini mass, add the tomato paste and mix everything well.

Place a saucepan on the stove, pour the twisted vegetables into it and cook for an hour, remembering to stir occasionally. Add chopped garlic arrows, vinegar and cook for about another quarter of an hour. Distribute the hot adjika into pre-sterilized jars and seal with clean lids. The preserved food should be kept in the apartment under a blanket for a day, after which it can be lowered into the cellar for storage.

With apple

Adjika made from zucchini and apples is closed for the winter according to a fairly simple recipe. Let's take for it:

• zucchini – 2.7 kg;
• apples – 5 pcs.;
• salt – 5-6 g;
• sugar – 10 g;
• black pepper powder - a pinch;
• tomatoes – 5 pcs.;
• sweet pepper – 4 pods;
• carrot root – 1 pc.;
• onion – 2 pcs.

Step-by-step preparation

I would like to immediately note that for this recipe you need to take pure weight zucchini, that is, already peeled and without seeds. Otherwise the taste will not be the same. Other ingredients can be taken in the quantities indicated in the list.

Cut the bell pepper pods into two parts, remove the seeds and cut off the stalks. Cut the pulp into thin strips. We also thoroughly clean the chili, removing all seeds and white membranes. Remove the skins from the onion heads and cut them into several pieces.

Grind the zucchini, bell pepper, chili pepper and onion in a blender. Peel the carrots and grate them. Mix it with the vegetable mixture. Let's move on to apples. Using a sharp knife, peel off the skin, remove the core, and grate the pulp on a coarse grater. We do the same with tomatoes.

On a note! It is much more convenient to grate tomatoes without peeling them. Just cut each into two parts and chop - the peel will remain in your hand, after which you throw it away!

Place all the processed vegetables and fruits in a large saucepan, put on fire and bring to a boil with medium gas supply. Cook with constant stirring for about forty minutes. After the mass has boiled down and become soft, blend it into a homogeneous puree using an immersion blender. You can use a kitchen machine, but first let the food cool down a little. Return the adjika to the heat, add crushed garlic, salt, pepper and cook for about a minute. Remove from heat and immediately distribute into sterilized jars.

1. Adjika prepared according to the recipes described above can be served with any meat dishes. But it goes especially well with shish kebab and barbecue.
2. It is much more convenient to use young zucchini, since you do not need to peel them and remove the seeds. In addition, they can be replaced with zucchini, whose flesh is more tender and the peel is not so hard.
3. You must handle chili peppers very carefully and avoid touching your eyes and nose with your hands during the process. Otherwise, you may experience severe irritation of the mucous membranes. In addition, it is advisable to wear gloves when working with this product to protect the skin of your hands.
4. In any recipe, fresh chili pepper can be replaced with powder and vice versa - one chili pod replaces a tablespoon of powder.
5. If you follow all the rules, you can store ready-made adjika from zucchini in an apartment, but for no more than 2 years.
6. You can add any herbs to the vegetable mass five minutes before the end of cooking: dill, parsley, basil, etc.
7. To ensure that the finished dish has the attractive red color characteristic of classic adjika, you can add a slightly larger amount of chili pepper powder and tomatoes.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!